Beef Sirloin with Maple Roasted Pumpkin and Peppercorn Sauce

Steps

1. oven to 220°C. Bring a full kettle to the boil. Set aside a lipped oven tray. Line an oven tray with baking paper.
2. Toss pumpkin with maple syrup and olive oil on prepared tray (non-lipped) and season with salt and pepper. Roast for about 20 minutes, until very tender.
3. While pumpkin roasts, place cabbage wedges on lipped oven tray and pour over water. Drizzle over Worcestershire sauce and balsamic vinegar and season with salt and pepper. Roast cabbage (on rack above pumpkin) for about 15 minutes, until tender.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered in foil, for 4-5 minutes before slicing thickly.
5. While beef cooks, whisk mustard with a drizzle of olive oil in a large bowl. Thinly slice bok choy, roughly chop spinach and toss both in bowl with dressing until combined. Season to taste with salt and pepper.
6. When beef has finished cooking, return same pan to a low heat. Add peppercorn sauce and gently warm through for 1-2 minutes. When pumpkin is tender, place in a large bowl with milk and butter. Mash until smooth and season to taste with salt and pepper.
7. Spoon maple roasted pumpkin onto each plate and top with roast cabbage, slices of beef sirloin and a drizzle of warmed peppercorn sauce. Serve salad on the side and scatter over pecan nuts.